Preheat the oven to 350 degrees. Spray a 9X13 baking pan with nonstick spray. Also, spray a large baking sheet.

Mix the cake mix, pumpkin, milk, oil, eggs, and pumpkin pie spice in a bowl. Use a mixer and beat on medium-low for about 2 minutes.

Pour the batter into the 9X13-inch pan and bake for 30 minutes.

Add the pudding and milk to a bowl and beat on medium speed for 1 minute with the mixer. Set aside and let it thicken for about 10 minutes.

Mix in 1 cup of whipped topping. Set aside.

Add the cream cheese and butter to a mixing bowl and beat with a mixer for 2 minutes. Slowly add the powdered sugar.

Add the cream cheese mixture to the pudding and mix for one minute on low.

In a different bowl, add the brown sugar, pecans, and heavy cream. Toss until the pecans are coated.

Spread the mixture onto the baking pan and bake for 20 minutes or until the mixture is dried.

Once the baked cake has cooled, cut it into 1-inch pieces. Layer them in a trifle bowl.

Add 1/2 of the cream cheese mixture on top of the cake squares.

Add a handful of the pecans and drizzle with the caramel syrup.

Repeat the layering steps and then serve immediately.